Posted by: briellethefirst | August 29, 2010

Making the Ultimate Stuffing

First you start by roasting a bird. Chicken, duck, turkey, goose, game hen…whatever you’ve got handy. Roast it in your usual way. If you don’t have a usual way see my post on How to Roast a Bird. Done that? OK, now make some broth. If you need to check out my post on that, too. Now take some of that home-made day-0ld bread and cut it into cubes. OK, as good as fresh, home-made bread is you may have to save up the stubs in the freezer and defrost them when you have enough or cut them into cubes, dry them and keep them in a container in the pantry. I think we’ve already bought everything we need while we made the other stuff  leading up to this, so I don’t think I’ll have to send you on another shopping expedition. Sorry. Ready?

Take a large bowl and pile it 1/2 full with cubed stale bread. Mince and add 1 medium yellow onion. Mince and add 1 or 2 celery ribs. Generously grate in pepper and sprinkle on some basil, garlic powder (NOT garlic salt!) and a little paprika.

In a Pyrex measuring bowl or another bowl heat 2 c broth and melt 1 stick of butter in it. OK, margarine if you like. That’s right, a whole stick…there’s a LOT of bread here! Add a dash…a couple dashes…OK several dashes of Worcestershire sauce. Mix briefly just before pouring over the bread in the other bowl and mix well. Butter 1 or 2 cake pans (depending on how much you just made) and spread the stuffing in it/them. Bake at 350 deg Fahrenheit and check every 10-15 minutes, stirring every time so you get as much chewy, almost-crunchy bits as you can. This should be done in about 20-30 minutes, but may take more or less time in your oven depending on how you like it.


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